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entertaining by the bay

casual cooking and living

Pumpkin Pecan Pancakes

Serves 4-6

1 1/2cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons light brown sugar
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup pumpkin, pureed
1 1/2 cups milk
1 tablespoon apple cider vinegar
2 large eggs, at room temperature
½ cup finely chopped pecans


In a medium bowl combine all dry ingredients and mix. In a second bowl, combine milk, eggs, pumpkin and vinegar. Add the wet ingredients to the dry ingredients and mix until just combined, careful not to over mix the batter. Fold in the pecans.  Set aside for 20 minutes. Heat a griddle pan and spread 1/4 cup of batter for each cake, Cook two minutes on the first side and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve warm with butter and maple syrup.